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Wednesday, September 22, 2010

This was such a light and refreshing meal. Scot and I really enjoyed it. It is grilled salmon that sits on a bed of pureed peas surrounded by a lemony broth. A great way to eat your peas! Actually, the pea puree is delicious. Kind of like a pea pesto.

I followed the recipe exactly except that I left out all the mint. On purpose. I just thought it sounded weird with mint. And I read all the comments on the recipe, and it seemed like lots of other people left it out too. I thought it was perfect without it, so I would recommend not using it.

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.